Gourmet Foods

• 6 fillets of salt herring
• 3 tablespoons butter
• 4 boiled potatoes, peeled and sliced
• 2 onions, sliced
• 2 tablespoons dry bread crumbs

Soak the herring overnight in cold water to cover. Drain and cut into 1-inch pieces.

Melt 1 tablespoon butter in a baking dish. Arrange layers of the potatoes, herring, and onions in it, starting and
ending with the potatoes. Sprinkle with the bread crumbs and dot with the remaining butter.

Bake in a 400 degree oven for 25 minutes. Serves 6 as an appetizer.

• 4 fillets of salt herring
• ½ cup milk
• 1/3 cup flour
• 4 tablespoons unsalted butter
• 3 onions, sliced

Soak the herring in water to cover overnight. Change the water once. Drain.

Dip the herring first in the milk and then in the flour (reserving the milk). Melt 2 tablespoons butter in a baking dish and arrange the herring in it. Cover with the sliced onions. Dot with remaining butter and add reserved milk.

Bake in a 375 degree oven for 30 minutes. Serves 4 to 6.

• 4 fillets of salt herring
• 1/3 cup dry bread crumbs
• ¼ cup flour
• 1 egg
• 2 tablespoons light cream
• 4 tablespoons unsalted butter

Soak the herring in water overnight. Change the water once and drain.

Mix the bread crumbs and flour on a piece of waxed paper. Beat the egg and crumb together in a shallow bowl.

Dip the herring in the bread crumb mixture. Then the egg mixture.

Melt 2 tablespoons butter in a skillet. Brown the herring on both sides, adding butter as needed. Serves 4 to 6.

• 6 fillets of miltz herring
• 4 onions, sliced
• 1 cup white vinegar
• ¼ cup water
• 2 teaspoons sugar
• 2 teaspoons pickling spice
• 2 bay leaves
• ¾ cup sour cream (optional)

Wash herring thoroughly and soak in cold water for 6 hours; drain.

Cut the herring into 2 inch pieces. In a glass jar or bowl, arrange alternate layers of herring and onions. Bring the vinegar, water, sugar, pickling spice and bay leaves to a boil. Cool slightly and pour over the herring. Cover tightly and shake. Place in the refrigerator for 48 hours before serving. For dairy meals, the liquid may be mixed with the sour cream before or after pickling. This may be kept in the refrigerator for up to a week. Serves 6 to 12.

Cut the herring into half-inch pieces. Slice the scallions and radishes, cut the tomatoes into quarters or eighths and dice the peppers. Toss these ingredients together with the lettuce, vinegar, oil, sugar, paprika and pepper. Chill and serve as an appetizer. Serves 6.

• 6 fillets of salt herring
• 3 tablespoons chopped onion
• ½ cup chopped apple
• 2 hard-boiled eggs
• 3 tablespoons cider vinegar
• 2 slices white bread, trimmed
• 1 teaspoon sugar
• 2 tablespoons salad oil

Soak the herring in water to cover overnight. Change the water twice. Drain. Chop the onion, apple, eggs, and herring together.

Pour the vinegar over the bread and add to the herring with the sugar and oil. Chop until very smooth. Taste for seasoning, adding more vinegar if needed. Chill. Serve 8 as an appetizer or as many as 24 as a spread.